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Print Recipe
Warm Pumpkin Salad with Spinach Recipe
This salad can delight with its taste from early autumn to late spring! If you have a pumpkin left in your bins, then join us!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Peel and slice the pumpkin. Pieces of any shape, with a thickness of 3-5 mm .
    Peel and slice the pumpkin. Pieces of any shape, with a thickness of 3-5 mm .
  2. Place the baking paper on a baking sheet, lightly brush with vegetable oil and lay out the pumpkin. Top with vegetable oil and salt. Put in the oven for 20 minutes at a temperature of 200 degrees.
    Place the baking paper on a baking sheet, lightly brush with vegetable oil and lay out the pumpkin. Top with vegetable oil and salt. Put in the oven for 20 minutes at a temperature of 200 degrees.
  3. At this time, wash the spinach, dry it and, if necessary, cut it. Finely chop the onion and garlic. Nuts are slightly crushed, just roll with a rolling pin.
    At this time, wash the spinach, dry it and, if necessary, cut it.
Finely chop the onion and garlic.
Nuts are slightly crushed, just roll with a rolling pin.
  4. Put the pan on the fire, add 2 tbsp. l. vegetable oil and then chopped onion.
    Put the pan on the fire, add 2 tbsp. l. vegetable oil and then chopped onion.
  5. Fry the onion until transparent (and slightly golden) and add the chopped garlic. Stir and simmer for 1 minute.
    Fry the onion until transparent (and slightly golden) and add the chopped garlic. Stir and simmer for 1 minute.
  6. Add the spinach and stir.
    Add the spinach and stir.
  7. After a minute, remove from the heat.
    After a minute, remove from the heat.
  8. In a salad bowl, combine the baked pumpkin, the contents of the pan, chopped nuts, salt and black pepper (to taste). Add 1-2 tablespoons of lemon juice and mix.
    In a salad bowl, combine the baked pumpkin, the contents of the pan, chopped nuts, salt and black pepper (to taste).
Add 1-2 tablespoons of lemon juice and mix.

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